RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.7722
Energy (kCal)	126.967
Carbohydrates (g)	0.5759
Total fats (g)	12.6388
Fatty acids, total saturated 20:0 (g)	0.0082
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1320
Fatty acids, total polyunsaturated 17:1 (g)	0.0111
Fatty acids, total trans-monoenoic (g)	0.0456
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0377
Fatty acids, total saturated 4:0 (g)	0.0003
Fatty acids, total trans (g)	0.0649
Riboflavin (mg)	0.0117
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0040
Fatty acids, total polyunsaturated 24:1 c (g)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0026
Fatty acids, total saturated 18:0 (g)	0.6194
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1959
Proline (g)	0.2090
Fatty acids, total polyunsaturated 18:1 t (g)	0.0405
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0233
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.8633
Copper, Cu (mg)	0.0823
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2001
Total lipid (fat) (g)	12.6388
Vitamin K (phylloquinone) (g)	0.1134
Cholesterol (mg)	29.7675
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0014
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1125
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.7480
Folate, total (g)	2.4200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0196
Vitamin A, IU (IU)	105.2740
Energy (kcal)	126.9670
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7603
Fatty acids, total saturated 14:1 (g)	0.0258
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0467
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0020
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0113
Vitamin C, total ascorbic acid (mg)	0.3706
Lutein + zeaxanthin (g)	29.2005
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0020
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0995
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0014
Magnesium, Mg (mg)	22.7750
Fatty acids, total saturated 16:0 (g)	2.7288
Carbohydrate, by difference (g)	0.5759
Vitamin D (IU)	1.7010
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2090
Tyrosine (g)	0.0658
Potassium, K (mg)	45.0925
Fatty acids, total saturated 12:0 (g)	0.0062
Vitamin A, RAE (g)	19.2085
Serine (g)	0.1009
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0854
Fatty acids, total trans-polyenoic 22:4 (g)	0.0085
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0011
Fatty acids, total saturated 22:0 (g)	0.0071
Fatty acids, total saturated 14:0 (g)	0.0738
Histidine (g)	0.0569
Isoleucine (g)	0.0791
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0159
Niacin (mg)	0.7427
Water (g)	961.6945
Fatty acids, total saturated 8:0 (g)	0.0009
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0145
Carotene, beta (g)	0.0000
Sodium, Na (mg)	33.8605
Iron, Fe (mg)	0.2179
Energy (kJ)	530.6725
Ash (g)	0.8425
Caffeine (mg)	0.0000
Glycine (g)	0.3520
Fatty acids, total trans-polyenoic (g)	0.0193
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0125
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3572
Fatty acids, total polyunsaturated (g)	2.5827
Vitamin E (alpha-tocopherol) (mg)	0.0765
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0386
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0567
Vitamin D3 (cholecalciferol) (g)	0.0567
Lysine (g)	0.1578
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0204
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1866
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0077
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0119
Folate, food (g)	2.4200
Fatty acids, total saturated 20:1 (g)	0.0615
Fatty acids, total monounsaturated (g)	5.3991
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.3148
Fatty acids, total polyunsaturated 16:1 t (g)	0.0051
Fatty acids, total polyunsaturated 17:0 (g)	0.0145
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.0231
Fatty acids, total polyunsaturated 16:1 c (g)	0.7541
Fatty acids, total saturated (g)	3.4791
Vitamin B-12 (g)	0.1843
Calcium, Ca (mg)	101.8900
Fatty acids, total saturated 10:0 (g)	0.0017
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0113
Alanine (g)	0.1892
Glutamic acid (g)	0.3279
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0009
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	16.7265
Leucine (g)	0.1539
Folate, DFE (g)	2.4200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0193
Fiber, total dietary (g)	0.2397
Tryptophan (g)	0.0142
Threonine (g)	0.0885
Fatty acids, total polyunsaturated 18:1 c (g)	4.4804
Manganese, Mn (mg)	0.0203
Protein (g)	2.7722
Cryptoxanthin, beta (g)	0.2835
Fatty acids, total saturated 18:1 undifferentiated (g)	4.5384
Betaine (mg)	2.3531
Phosphorus, P (mg)	28.0545
Tocopherol, gamma (mg)	0.0369

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Once you have roasted (and served if you wish) your chicken and it has cooled, carefully peel the skin off and put to one side. | 2. Boil four cups worth of water and place in a small pan on a high heat. Boil the chicken in this water for about 10 minutes. | 3. After ten minutes add wine, rosemary and crushed garlic. | 4. Leave to boil for another 5 minutes. | 5. Once you can smell the flavours really starting to come together, transfer into a skillet on a medium heat on a larger ring (the ring that you cook on should always correspond to the size of the pan you're using). Add the mushrooms. | 6. Let the mix really boil down and reduce. | 7. When reduced to your liking, sieve out the solids, putting the liquid back into the original pan. | 8. Over a heat, add the double cream to the mixture and whisk with a sauce whisk. It should start to thicken. | 9. If you've had problems getting it to thicken, feel free to "cheat" with a little cornflour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
chicken skin	1		roasted	124.74	0.22399999999999998	2.7159	12.5392
mushroom	2		sliced	-	-	-	-
garlic clove	2		crushed	-	-	-	-
rosemary	1	tablespoon		2.227	0.3519	0.0563	0.0996
white wine	2	tablespoons		-	-	-	-
double cream	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Chicken, Rosemary and Mushroom Gravy